Friday, June 5, 2015

KANELBULLAR Swedish Cinnamon buns - Sannas Australien version.

1.2 liters of flour
4 teaspoons dried yeast (I use Instant dryed yeast from Lowans)
1/2 teaspoon salt
0.1 liter sugar
1 1/2 teaspoons Cardamom
150 gram butter, melted
1/2 liter milk

100 gr butter
Ground Cinnamon.

1 egg
Sugar or Tens and Thousands

Mix all dry ingredients in a large bowl.
Melt the butter, add the milk and heat to 37-39 C
Add the Milk/butter to the dry ingredients
Work the dow for 4-10 minutes (or as long as it gets mixed and your arms can take it).
Let raise for 40 minutes
Put the dow on a flat surface, with flour, and knead until a nice and smooth ball. Split in two, then with a rollingpin make a rectangular, aprox 1/2 cm thick.
Spread butter (melted or softened) onto the rectangle, sprinkle sugar and ground cinnamon. You can also sprinkle vanillasugar on top of the butter.
Roll the rectangle, longside, to make a long scroll. Cut into pieces of aprox 1-2 centimeters.
Place each piece on its side (i.e. facing up) on a baking sheet, either loose with 3 cms apart from each other, or in a muffincup. (they can then be placed closer to each other).
Repeat with the other half.

Let rest for 30 minutes (preferably on top of the oven).
The oven should be set to 250 C.

When raised, mix an egg together and glace the buns. Add sugar or tens and thousands on top (in Sweden we use Pearl Sugar - not easy to find here). You can also use shaved almond.
It is possible to glace the buns with melted butter if eggs are an issue.

Put in oven for 8-10 minutes. Take out when they look done (light brown).

Let cool on before packing away.
They will last for a few days in a bag or container.
You can also freeze them and they will last a long time ( just take and and let thaw or out in oven or micro).

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